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Tasty Rhubarb-Muffins
With rhubarb-muffins, there
Rhubarb goes with everything When baking rhubarb-muffins, always remember to drain your rhubarb well if using the pre-frozen and not fresh. Best served warm.....or not!
2 cups flour 2/3 cup sugar 1 1/2 tsp. baking powder 1 tsp. salt 1 egg 1/2 tsp. baking soda 1/4 cup vegetable oil 3/4 cup orange juice 3 tsp. grated orange peel 1 1/4 cup finely chopped rhubarb
Mix the dry ingredients; beat the egg and oil; add juice and rhubarb to dry mixture. Bake at 350F for 25 minutes. RHUBARB WITH STREUSEL TOPPING 2 cups flour 1 egg 1/2 tsp. salt 1 cup buttermilk 1/2 cup melted shortening 1 tsp. baking powder
Filling (cooked separately) 3/4 cup sugar 1/3 cup water 1 1/2 tsp. cornstarch 1 tblsp. lemon juice 1 1/2 cups chopped rhubarb
Thicken the filling in a pan over low heat and let cool. Put one half of batter into muffin cups. Add a touch of filling, then fill to the top with more batter.
Streusel Topping 1/3 cup butter 1/3 cup sugar 1/3 cup flour Sprinkle the tops generously. Bake 400F for 20 - 25 minutes.
RHUBARB AND ZUCCHINI 1 cup sugar 3 tsp. grated zucchini rind 2 eggs 2 tblsp. milk 2 tsp. baking powder 1/4 cup butter 1 1/2 cups flour 1/2 tsp. salt 1 cup chopped rhubarb 1 cup oatmeal 1/2 cup salad oil
Fill greased pan to 3/4 full. Sprinkle with sugar and grated peel on top if you like.
400F for 25 minutes.
RHUBARB AND ALMOND MUFFINS
1/3 cup milk 1/4 cup oil 1 egg 1/4 cup white sugar 1/4 cup brown sugar 1 tsp. salt 1 1/2 tsp. baking powder 1 tsp. almond extract 1 1/3 cup diced rhubarb 1 1/2 cups all purpose flour Gently mix all ingredients and fold in the rhubarb last. Bake at 375F for approximately 20 - 25 minutes.
Sprinkle the tops with sugar while hot.
Photo Courtesy of Blair Christenson
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